Roast corn until just tender, about 10 minutes. Cut off kernels and reserve.
Meanwhile, bring a pot of water to a boil, blanch asparagus and set aside.

In a pot over medium heat add oil. Add shallots and cook until translucent. Add
chives and wine and stir to combine. Add half-and-half and Gorgonzola and blend
well. Add cornstarch mixture, salt and pepper. Add mushrooms, corn and asparagus
and bring to a simmer.

Boil pasta just until al dente, about 2 to 4 minutes. When vegetables are just
cooked through, add pasta and toss well. Add dried tomatoes and toss again.
Transfer to serving bowl; garnish pasta with sunflower seeds and Parmesan. Top
with grilled chicken slices and sprinkle with parsley.